Secret Summer Dish Ingredient

And suddenly summer is here, even in northern climes.
Time for fresh salads, grilled vegetables, smoothies and yogurt with fruit for breakfast. And time for my summer-secret ingredient!

I don’t know what it’s all about, but almost every dish benefits of the delicate flavor of toasted almonds. Whether flaked or finely chopped is a matter of preference, toasted almonds ennoble even the most simple dish.

Quick Pasta with pesto? Check. Green salad with sweet potatoes and feta? Double check. Overnight porridge or muesli with fresh berries? Super double check. I have them frankly even on avocado bread.

I always have a large storage glass of toasted almonds, and the aroma when opening the lid is simply stunning.

In addition, almonds are a veritable nerve food. They contain 18-20 percent protein, have a high proportion of heart friendly, unsaturated fatty acids, a good blend of B vitamins and about 18 percent carbohydrates and fiber. According to recent studies they also protect against diabetes, cardiovascular disease and high cholesterol, and magically without leading to weight gain. The bones will be strengthened, so that it´s not surprising that they are considered the ideal snack for pregnant and breast feeding women. Hildegard von Bingen already knew about the beneficial effects of almonds and recommended these in nervous system, lungs and liver trouble. Even for diabetics almonds are ideally suited due to theirs low carbohydrate content.

Almonds are unlike other nuts considered basic foods, even probiotic effects have been demonstrated by the miracle seeds. An ‘Almond diet’ of about six to fifteen a day is good for the digestive system. But attention, to actually get those great nutrients they should always be well chewed! For my Muesli I therefor prefer soaked or even sprouted almonds – they are greatly crispy and have a lot more nutrients! Because of the long soak and rinse the phytic acid content (such as in cereals, rice and legumes) is being reduced, that binds vital nutrients such as zinc and calcium, thereby blocking their absorption into the body. Therefore, many Raw Foodists basically sprout all nuts, seeds and (pseudo)grains and then dry them again, e.g. in a dehydrator. So if you like nibbling almonds or other nuts, it´s better to always have sprouted almonds in the refrigerator.

Here’s how:

Toasted flaked almonds:
Toast flaked almonds in a nonstick pan without oil. Caution, they turn brown quickly, so don´t go away and keep them in motion.
Alternatively: roast whole almonds slowly in a pan, stir several times so they do not burn. Once they have cooled, chop with a straight blade.

Sprouted Almonds:
Cover a handful of organic almonds thoroughly with water and let soak overnight. The next day, rinse and use or swell for a few days more (remember to rinse daily), until small white seed tips show. Reminder: only whole, undamaged almonds are viable.

And one more tip: Incidentally, I have all year round always almonds as a snack in my purse – there is nothing better when hunger hits and you are on the run.